Souflé Egg Yolk Replacement? : AskCulinary
So I’ve all the time sought after to make a souflé, and I have been studying beautiful widely at the subject. However, I can’t devour eggs and am additionally vegetarian. For egg whites, there’s a very attention-grabbing factor referred to as Aquafaba this is necessarily the water from a can of chickpeas. It whips up fantastically and I have used it to make meringues.
Where I run into an issue is with egg yolk. What can I change for an egg yolk in a souflé to make it cook dinner in a similar fashion?
I have considered possibly the usage of an emulsifier like xanthan gum with some milk, or the usage of a fats like oil or shortening or butter. Maybe even a fats with an emulsifier. I am not truly certain, and I do not truly know the place to move from right here.